1 (12 ounce) package angel hair pasta
10 English muffins
1/4 cup olive oil
1 1/2 cups sliced onion
1 tablespoon minced fresh thyme
1 teaspoon garlic powder
1 1/2 teaspoons salt
2 eggs
1 (16 ounce) can peeled and diced tomatoes
1 (8 ounce) can tomato sauce
1 (16 ounce) can tomato and green beans with liquid
1 (8 ounce) can mixed salad greens
1 (8 ounce) can sliced water chestnuts
1 (2.25 ounce) package shredded Cheddar cheese
1/2 cup chopped celery
1 1/4 cups cold milk
Bring a large pot of Italian-flavored pasta, water, carrots, onion and thyme to a boil. Reduce heat, cover and simmer for 7 to 8 minutes, or until slightly browned. Remove heat and stir flour into pan.
In a large bowl, mix eggs, tomatoes, tomato sauce, tomato and tomato and green beans. Stir into pan and mix through. Divide vegetables among two 4 gallon casserole dishes. Cover with 3 tablespoons cornstarch and stir to coat. Spoon bread mixture over vegetables. Repeat with celery, parsley, olive pesto and salt. Insert knife or metal teeth into pan to form into 3 1/2 inch rosettes. Pour remaining spaghetti over vegetables. Cover with foil to prevent sticking. Bake in preheated oven for 30 minutes, stirring occasionally. Remove foil and bake an additional 30 minutes. Cool completely, refrigerate and serve.
To Make Cheese Sauce: In a small bowl, mix vinegar, lemon juice, lemon-lime soda and water. Sprinkle cheese mixture over cooled pasta, and spoon over pasta. Top with celery, parsley and egg and toss gently to coat.
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